rosemary buttermilk potato bread

Today just felt like a bread-making sort of day. So while looking through "The Joy of Cooking", which is my favorite cookbook ever (I mean it's good enough to just sit and read like a novel), I found a recipe for buttermilk potato bread. So I made some. But with a couple minor changes, because that's how I am. I added crushed rosemary to the dough and then topped it with more rosemary and some sea salt before baking it.

The book says that after you take it out of the oven, you're supposed to let it cool for a half hour before slicing and eating. Who are they kidding? My whole house smelled like warm bread and it was hours since breakfast! I only held out about 15 minutes before caving in and slicing a piece off, slathered it with butter and orange marmalade.

It was so good,

I had another.

And that was lunch.

yum.